Refreshing Ranch Cucumber Chips (Print version)
Crispy cucumber slices with zesty ranch seasoning make the perfect healthy snack.
# Ingredient List:
→ Vegetables
01 - 2 large cucumbers, thinly sliced into 1/8-inch rounds
→ Ranch Seasoning
02 - 1 tablespoon dried dill
03 - 1 tablespoon dried parsley
04 - 2 teaspoons garlic powder
05 - 2 teaspoons onion powder
06 - 1 teaspoon dried chives
07 - 1 teaspoon fine sea salt
08 - 1/2 teaspoon black pepper
→ Coating
09 - 2 tablespoons olive oil
10 - 2 teaspoons lemon juice
# How To Make It:
01 - Wash cucumbers thoroughly and slice them into 1/8-inch rounds using a mandoline for uniform thickness.
02 - Place cucumber slices in a large bowl.
03 - In a small bowl, whisk together olive oil and lemon juice. Drizzle this mixture over the cucumber slices and toss gently to coat evenly.
04 - Combine dried dill, parsley, garlic powder, onion powder, chives, sea salt, and black pepper in a separate bowl. Sprinkle evenly over the coated cucumber slices, tossing thoroughly to distribute the seasoning.
05 - Arrange seasoned cucumber slices in a single layer on dehydrator trays or on baking sheets lined with parchment paper.
06 - Set dehydrator to 135°F and dry for 2-4 hours, flipping trays halfway through, until chips are completely crisp.
07 - Preheat oven to 200°F. Bake for 2-3 hours, flipping halfway through, until chips are dry and crispy.
08 - Allow chips to cool completely before serving to achieve maximum crunch.
# Expert Advice:
01 -
- That satisfying crunch without any of the guilt from potato chips
- The ranch seasoning clings perfectly to each thin, crispy slice
02 -
- Slice thickness matters immensely. Too thick and they will be chewy instead of crispy.
- These keep getting crunchier as they cool, so do not judge them while they are still warm.
03 -
- Make a double batch of the seasoning blend and store it in a jar for quick future batches
- Try adding citric acid for an extra tangy kick that mimics commercial ranch mixes